Tuesday, October 16, 2012

Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

For Cake:
Cake flour:                                    1 1/2 cup
Sugar:                                            3/4 cup
Unsweetened cocoa powder:         1/4 cup
Baking powder:                             1 teaspoon
Salt:                                               1/4 teaspoon 
Hot water:                                      1 cup
Vegetable oil:                                 1/2 cup 
Distilled white vinegar:                    1 tablespoons
Vanilla extract:                               1 tablespoon 
For Filling
Whipping cream:                            100ml
Strawberries:                                  50 grams chopped
Sugar:                                             4 tablespoon
Balsamic vinegar:                            1/2 teaspoon (optional)
Vanilla extract:                                1/2 teaspoon
For Icing
Dark chocolate:                              100 grams
Creme fraiche:                                4 tablespoon 
Unsalted Butter:                             1 teaspoon

1) Preheat oven to 180ÂșC with rack in the centre. Line the bottom baking tin.
2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
3) Add water, oil, vinegar, and vanilla in a large measuring cup.
4) Add to the dry ingredients and whisk just until combined
5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.
6) Cool cake on a rack, slice into two. 
7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.
8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.
9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.
10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.
11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.
12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.


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